Mango Chicken Bulgur

For the mango chicken bulgur, place the bulgur in a large colander and wash with cold water until the water runs clear. Bring vegetable soup to a boil in a saucepan and add bulgur. Cover and simmer over low heat for about 12 minutes, then let swell for 5 minutes.

Cut the chicken breasts into cubes about 1 ½ x 1 ½ cm and roll in a little flour. Heat olive oil in a pan and fry the chicken cubes in it until golden brown on all sides. Season with salt and pepper.

Peel the mangos, remove the core and also cut into cubes. Mix the chicken and mango cubes into the bulgur, stir in coconut milk and curry.

Sprinkle the mango chicken bulgur with freshly chopped mint.

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